Preheat an oven. Drizzle olive oil in a 9×13 baking dish. Add Basmati rice, chopped dill, chopped parsley, chopped cilantro, lemon zest, lemon juiced, Kosher salt. Pour 3 cups of hot water on top, then stir well.
Pat the salmon filet dry on all sides with a paper towel, then place on top of the rice.
In a small bowl, whisk together olive oil, chopped parsley, cloves grated garlic, honey, and Kosher salt. Pour this on top of the salmon. Cover tightly with aluminum foil.
Transfer to the oven and bake until the rice is tender and fluffy and the salmon is cooked through. Scatter sliced almonds on top, then sprinkle with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with lemon wedges!